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Old 08-03-2009, 06:14 PM   #11
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I've never used it, is there anything at the bottom after a month or two?
Does it need much in the way of headspace?

I was going to go with US-05 until it was about half done and then rack onto the Roselare, maybe I'll just go all Roselare and use the dregs later.
I've had mine going for 2.5 months. It has a funky pellicle and yes there's a settling at the bottom. I don't see why it would need any more headspace than a regular beer. I've had a steady but not a violent fermentation.

You really don't need an extra ale yeast fermentation. The Roeselare blend has it all..no need for anything else, no starter needed...just pitch it.
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Old 08-03-2009, 06:17 PM   #12
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I've had mine going for 2.5 months. It has a funky pellicle and yes there's a settling at the bottom. I don't see why it would need any more headspace than a regular beer. I've had a steady but not a violent fermentation.

You really don't need an extra ale yeast fermentation. The Roeselare blend has it all..no need for anything else, no starter needed...just pitch it.
I'm wondering if it needs LESS headspace
IE can I use a 5 gallon carboy (I have one that holds 5.5 gallons) and leave it there for the year (or more)

Understood no other yeast is necessary but I was thinking of trying what Jamil suggests in his book as one of the fermentation methods for that beer.
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Old 08-03-2009, 06:23 PM   #13
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It depends on the flavor profile you are looking for. Jamil thinks that Rodenbach Grand Cru is the extreme end of the flanders red style in sourness, he does not care for it too much. That is why he uses a clean ale strain in the primary. I disagree and really like RGC, and use the Roselare all the way through.

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Old 08-03-2009, 06:23 PM   #14
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I think it would be a close call in a 5.5 gallon carboy, depending on your volume. I'm going with Jeff Sparrow over Jamil on this one and using nothing but the Roeselare blend. Your choice of course...

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Old 08-03-2009, 06:25 PM   #15
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how long will this sit in primary? 6 months? the full year?

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Old 08-03-2009, 06:48 PM   #16
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how long will this sit in primary? 6 months? the full year?
You're going to get varying opinions on that too. I can only speak for myself, but I plan to leave it for 6 months, then rack to secondary with oak cubes for at least another 6 months.
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Old 08-03-2009, 06:54 PM   #17
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I rack after only about a week for my flemish reds, as Wild Brews suggests getting Reds off of the trub for bulk aging, so I started that one in a 6.5 gallon bucket.

I have done lambics in a 5 gallon carboy by separating out about half a gallon into a 1 gallon jug and then adding it back after the initial ferment is done. Again, IIRC, Wild Brews recommends keeping lambics on the trub throughout ferment.

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Old 08-03-2009, 07:12 PM   #18
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I am going to have to rack my Wild Brews flanders red off after 2 weeks to pitch the Jamil red on the yeast cake. The LHBS is out of Roselare, and the strain is supposed to get better each generation, up to generation 6.

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Old 08-03-2009, 07:17 PM   #19
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I am going to have to rack my Wild Brews flanders red off after 2 weeks to pitch the Jamil red on the yeast cake. The LHBS is out of Roselare, and the strain is supposed to get better each generation, up to generation 6.
So that sort of puts the theory of making a starter out to pasture no?

If Gen 2,3,4,5 are good then making a starter and saving some is just fine too.

It must freeze just fine as well.
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Old 08-03-2009, 07:27 PM   #20
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So that sort of puts the theory of making a starter out to pasture no?
At least for me it does.

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If Gen 2,3,4,5 are good then making a starter and saving some is just fine too.
I would think so too...
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